» Faculty of Food Science
Anuradha Prakash, Ph.D.
Anuradha Prakash (B.S., University of Mumbai; M.S., Ph.D., Ohio State University) is Professor and Director of the Food Science Program at Chapman University. She has expertise in the areas of food processing and preservation, specifically microwave processing and food irradiation. Her current research focus is on the use of various technologies to enhance the safety and shelf-life of fresh-cut fruits and vegetables and ready-to-eat meals. Anuradha has a keen interest in issues of food availability and security in developing countries and the incidence of hunger and malnutrition.
Frederic Caporaso, Ph.D.
Frederic Caparaso (B.S., M.S., Rutgers, State University of New Jersey; Ph.D., Pennsylvania State University) is a Professor of Food Science in the Crean School of Health & Life Sciences. He teaches a variety of courses such as, Darwin and the Galapagos, Sensory Evaluation of Foods, Food Product Development, Graduate Seminar, and Research Methodology. His professional memberships include American Chemical Society, American Society of Animal Science, Institute of Food Technologists, International Union for the Conservation of Nature- Species Survival, Commission- Tortoise and Freshwater Turtle of Specialist Group, and Society for the Study of Amphibians and Reptiles.
Rosalee Hellberg, Ph.D.
Dr. Rosalee Hellberg is an Assistant Professor in the Food Science Program at Chapman University. Prior to Chapman University, Dr. Hellberg completed a fellowship program at the U.S. FDA, where she contributed to the development of rapid, DNA-based test methods for organisms such as norovirus, Salmonella, and Listeria. Dr. Hellberg completed an M.S. and Ph.D. in Food Science and Technology at Oregon State University, studying seafood safety and fish species misbranding. She has published 20 peer-reviewed articles and book chapters and given 25 professional presentations.
Lilian Were, Ph.D.
Lilian Were (B.S., M.S., University of Arkansas at Fayetteville; Ph.D., Purdue University) teaches courses in Food Analysis, Food Chemistry, Food Ingredients, International Nutrition, and Research Methods. Her research involves Investigating functional properties of agricultural industrial residues with the objective of enhancing their commercial value.
Troy Aykan, J.D.
Troy Aykan (B.S., Hacettepe University; M.S., Chapman University; J.D., Chapman University School of Law) teaches Food Laws & Regulations. Attorney Troy Aykan, originally a food processing engineer, received his Master's Degree in Food Science and has worked in the food industry, specifically in the field of regulations. After graduating from Chapman University School of Law, he passed the bar exams in both California and Arizona. He continues to work in the industry and maintains some independent law practice.
Janice Dada, M.P.H.
Janice Dada (B.S., University of California-Davis; M.P.H, University of California-Los Angeles) teaches courses in nutrition. She is a Registered Dietitian and also holds advanced certifications in sports nutrition, diabetes, and health education. In addition to teaching at Chapman, Janice owns a private practice where she works with individuals, groups, and corporations to promote overall wellness and to manage a wide range of nutrition-related diseases/disorders.
Ms. Debra K.W. Topham teaches courses in nutrition as well as food regulations. Her consulting business specializes in food and supplement label compliance. In addition to being a Certified Nutrition Specialist, she has professional memberships with IFT, Food Consultants Group, and Phi Upsilon Omicron. Her publications address the topics of phytochemicals and health.
Dr. Donna Williams-Hill is the Director of the Microbiology Section of the FDA's Pacific Regional Laboratory Southwest, Principal Investigator of the BSL-3 at PRLSW, a member of the FDA Foreign Inspection Cadre as well as numerous FDA working groups focusing on the detection of high risk pathogens in foods.